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I'm thankful for another beautiful day, and another opportunity to enjoy all that God has blessed me with. It's been a pretty kickback day for me, and as things wind down, and before I get into my next DVD, I'll pass on the soup recipe, that some of you have asked me for; I hope this works.
Rich and Creamy Broccoli Soup, with Chicken
This is a re-invention of a broccoli and cheddar soup, I've made before, without the cheddar, and then added some roasted chicken; so it's hearty enough to be a main dish. the chicken used in this is a Supermarket rotisserie chicken, but that was just a short-cut used to keep from roasting my own. The cooking time is just an approximation.
Ingredients:
1 Tbs extra virgin olive oil, Kirkland
2 Tbs unsalted butter
16 oz Unsweetened Vanilla Almond Milk, Blue Diamond
1 tsp Lawry's seasoned salt
1 tsp garlic powder
1 tsp white pepper
1 Quart unsalted chicken cooking stock, Kitchen Basics
8 oz cream cheese, Philadelphia
420 g roasted or baked chicken ( add more if you want it extra meaty)
2 cups bottled, or tap water
1 dash ground black pepper (use more as needed)
283 g broccoli (fresh) Be sure to cut the flowerettes off to add to the soup ten minutes, or so before serving.
429 g broccoli (frozen)
100 g sweet onions, chopped
1 Tbs unsalted butter
1 cup whipping cream
Directions:
1.Bring the 2 cups of water to a boil, with about a half tsp of salt. Put the frozen broccoli and the stalks of the fresh broccoli, which has been cut into smaller pieces, into the boiling water, and simmer for 10 minutes. (You can use all fresh broccoli, if you wish; I happened to have some frozen that needed to be eaten, and this seemed to be the tastiest way to do it.)
2.After ten minutes, place the broccoli and the water into a blender and puree for two minutes.
3.Add the almond milk, and the seasonings to the blender with the broccoli mixture, and blend for another two minutes.
4.Put the chopped onions into a medium-hot pan, with the olive oil, and saute for ten minutes, until slightly caramelized.
5.Put the onions, and the broccoli mixture into a large pot.
6.Add the chicken stock and the cream cheese to the blender, and puree for two minutes.
7.Cut up the chicken into bite size pieces, and add 1/3 of it to the blender, with the stock and cream cheese mixture. Puree it for one minute. Taste and re-season as needed, with more seasoned salt, and black pepper.
8.Add the stock, chicken, and cream cheese mixture to the broccoli mixture, and bring to a boil, turning it down to a simmer for ten minutes. Add the broccoli flowerettes, and the rest of the chicken to the pot; let it simmer for ten minutes more, then stir in the last tablespoon of butter and the cream. (You can probably skip the extra ten minutes of cook time, when adding the broccoli flowerettes, as it will cook in the hot soup, without it, just let it set for the ten minutes before serving.) Serve hot, with a garnishment of shredded sharp cheddar cheese. Enjoy!
I'm only guessing, but this recipe yields about 10 servings, depending on how big your bowls are.
Well ladies, there you go, I hope you enjoy this soup, as much as I do; one other thing; you can substitute cauliflower, for the broccoli, to make an equally delicious soup with a slightly different look and taste, which can be garnished with crumbled, crispy bacon. Mmmmmmm! That might be the next soup I make. LOL :-)
Diet Calendar Entry for 01 September 2012:
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1980 kcal
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Fat: 113.05g | Prot: 129.27g | Carb: 43.72g.
Breakfast: original sausage patties, Bob Evans, vanilla almond milk, Blue Diamond, whipping cream, kroger, Mountain Estate Black Tea,, stevia in the raw, splenda, Finely Shredded Sharp Cheddar Cheese, unsalted butter, large eggs, kroger. Lunch: roasted garlic parmesan sauce, Ragu, french style green beans, meijer, Roasted Broiled or Baked Chicken Thigh. Dinner: diet Vernors ginger ale, grated parmesan, kroger, Bolognese Arrabbiata with Oxtails and Slow, Oven Roasted Roma Tomatoes, penne, Dreamfields. more...
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